Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China.
Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
Food Res Int. 2024 Feb;177:113894. doi: 10.1016/j.foodres.2023.113894. Epub 2023 Dec 16.
The residue behaviors of carbendazim, thiamethoxam, imidacloprid, acetamiprid, prochloraz, and difenoconazole during the production and accelerated storage of apple clear and cloudy juice was systemically evaluated. The pesticides were determined by liquid chromatography-mass spectrometry (LC-MS/MS) after each processing step and at different storage times. The results indicated that the different processing steps in the apple clear and cloudy juices production have different effects on the reduction of pesticide residues. The pre-processing steps including washing and pressing reduced the pesticide residues significantly by 36.8 % to 67.9 % and 32.9 % to 89.8 %, respectively, mainly due to the water solubility and log K of pesticides. The enzymation step in clear juice production slightly reduced six pesticide residues from 1.9 % to 31.6 %, and the filtration step after clarification and purification decreased the pesticide residues from 14.0 % to 87.5 % with no significance, while prochloraz was not detected. The centrifugation step in cloudy juice production reduced the pesticide residues from 6.3 % to 88.9 %. The pasteurization step in clear and cloudy juice production lowered the pesticide residues slightly on account of the short heating time of 30 s. The accelerated storage of clear and cloudy juices was effective in the reduction of pesticide residue levels. The processing factors (PFs) in the whole process of clear and cloudy juice production were equal to or lower than 0.2, especially for prochloraz and difenoconazole, illustrating that apple juice production could decrease the pesticide residues greatly. The results will provide important references to predict the levels of pesticide residues in apple juice during processing and storage. Meanwhile, the PFs identified in the study could be helpful in the risk assessment of pesticides in apple juice.
系统评价了多菌灵、噻虫嗪、吡虫啉、噻虫胺、丙环唑和苯醚甲环唑在苹果清汁和浊汁生产及加速贮藏过程中的残留行为。采用液相色谱-质谱法（LC-MS/MS）在每个加工步骤和不同贮藏时间后对农药进行了测定。结果表明，苹果清汁和浊汁生产中的不同加工步骤对农药残留的减少有不同的影响。预加工步骤（包括清洗和压榨）使农药残留分别显著降低 36.8%67.9%和 32.9%89.8%，主要是由于农药的水溶性和 log K。清汁生产中的酶解步骤使 6 种农药残留略有降低，从 1.9%31.6%，澄清和净化后的过滤步骤使农药残留从 14.0%87.5%略有降低，但无显著性差异，而丙环唑未检出。浊汁生产中的离心步骤使农药残留从 6.3%降低到 88.9%。清汁和浊汁生产中的巴氏杀菌步骤由于加热时间短（30s），使农药残留略有降低。清汁和浊汁的加速贮藏在降低农药残留水平方面是有效的。清汁和浊汁生产全过程的加工因子（PFs）等于或低于 0.2，特别是对丙环唑和苯醚甲环唑，表明苹果汁生产可以大大降低农药残留。研究结果为预测加工和贮藏过程中苹果汁中农药残留水平提供了重要参考。同时，研究中确定的 PFs 有助于评估苹果汁中农药的风险。
